The Paris issue

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Recipes with zucchini

Whether served raw with olive oil, grated with fresh herbs, or pan-fried in a pancake - zucchini is a must-have ingredient when it comes to spring cooking.

Seven ways to do dumplings

Dumplings may be bite-sized, but they pack a flavourful punch. Here are seven mouth-watering recipes, from Korean mandu to classic Chinese-style steamed dumplings.

Twelve-hour Indian-spiced lamb shoulder with saffron pilaf

As the name indicates, this dish requires planning ahead. That said, the long cooking time is offset by simple preparation, with melt-in-the-mouth textures and deep flavours the pay-offs. Start this recipe two days ahead to marinate and roast the lamb.

First look: Cirrus, Sydney

Ahead of opening Cirrus at Barangaroo, Brent Savage and Nick Hildebrandt talk us through their design inspirations and some of their favourite dishes.

Flourless apple, almond, raisin and ginger cake

Shirni Parwana's masala carrot cake

"I'd love to make Shirni Parwana's masala carrot cake for our next birthday party. Would you ask for the recipe?" Emily Glass, Glynde, SA REQUEST A RECIPE To request a recipe, email fareexchange@bauer-media.com.au or send us a message via  Facebook . Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.

Creme caramel

"This is the best dessert of all time - no intro needed," says Pepperell. Begin this recipe a day ahead to rest and chill the custard.

Six ways with choux pastry

A light-as-air French pastry, choux balances out rich and creamy desserts, from eclairs to a towering croquembouche.

Banana-cream pie brûlées


"The desserts at The Noble Experiment were a standout - I especially loved the banana cream brûlée. Would you ask the restaurant for the recipe, please?"
Emily Fredericks, Albury, NSW

REQUEST A RECIPE
To request a recipe, email fareexchange@bauer-media.com.au or send us a message via Facebook. Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.

You'll need

750 ml (3 cups) pouring cream 200 ml milk 4 very ripe bananas, mashed 10 egg yolks 300 gm caster sugar   Chocolate crumble 125 gm dark chocolate (60% cocoa solids) 75 gm (1/3 cup) caster sugar 35 gm butter, at room temperature 1 egg, lightly beaten 35 gm (¼ cup) plain flour   Chantilly cream 100 ml pouring cream 1 tbsp caster sugar

Method

  • 01
  • Bring cream, milk and banana to the simmer in a saucepan over medium-high heat, then remove and set aside for flavours to infuse (1 hour).
  • 02
  • Meanwhile, for chocolate crumble, preheat oven to 170C. Melt chocolate in a heatproof bowl over a saucepan of simmering water, stirring occasionally, until smooth. Beat sugar and butter in an electric mixer until combined and slightly pale (3-4 minutes). Mix in melted chocolate and egg until combined, then beat in flour and a pinch of salt until a wet dough forms. Spread on a baking tray lined with baking paper and bake until cooked through but not crisp (15-20 minutes). Cool, then process in a food processor until coarse crumbs form. Set aside until required.
  • 03
  • Reduce oven to 140C. Bring milk mixture back to the simmer, then strain through a fine sieve. Whisk yolks and 80gm sugar until thick and pale (2-3 minutes), whisk in milk mixture, then strain through a fine sieve. Divide mixture evenly among six 250ml ramekins and place in a deep roasting pan. Fill with hot water to three-quarters of the way up the sides of the ramekins, cover pan with foil and bake until set with just a slight wobble (40-45 minutes). Carefully remove from pan and cool completely before refrigerating overnight.
  • 04
  • For Chantilly cream, whisk cream with sugar until stiff peaks form (3-4 minutes), then refrigerate until required.
  • 05
  • To serve, sprinkle 1 tbsp of sugar evenly over each brûlée and caramelise surface with a blowtorch; repeat with another tablespoon of sugar until caramelised sugar is dark golden. Scatter with chocolate crumbs and serve with a dollop of Chantilly cream.

Note Begin this recipe a day ahead to set the brûlées.


At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Featured in

Aug 2014

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